How I can re-use batch of not-so-great olive oil cookies
I made Mark Bittman's olive oil cookies last night, and they didn't come out well. It was very strange recipe, involving olive oil, red wine, rosemary and a small amt. of sugar. The cookies look awful (purplish, lumpy, about the size of an Oreo) and have the consistency of a dense biscuit. They are OK, but not great and right between savory and sweet. I can't figure out to fix them. Parmesan might help, but so might some powdered sugar. I don't want to throw out the whole batch ... any ideas on how I can give them a second life?
I'm in the middle of writing a recipe of a apple galette with country ham & smoked gouda; those would be perfect ground up and used in my pastry dough....use it for a savory pastry dough, or maybe ground up & added to pizza dough. They can be cut up & toasted even more to use for salad croutons for a salad containing pork or beef or even just cheese & veggies.